Purple, white or green, kohlrabi looks like a cartoon space ship. It’s a mild and crunchy relative of broccoli and cabbage, easy to snack on or add to a plate of vegetables and dip. It’s also a good addition to salads, spring rolls and stir fries. Celeriac and kohlrabi — two relatively unknown fall vegetables — are a good pair when cooked. They make a tasty fritter and can also be mashed with or without potatoes.

Valley Bounty is written by Margaret Christie of Community Involved in Sustaining Agriculture (CISA). For local kohlrabi sources, recipes and more, visit www.buylocalfood.org.